
Veggie Frittata Fingers

Veggie Frittata Fingers
50m total time
20M prep time
10 ingredients
6 servings
Ratings






Preheat oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
In a medium skillet over medium heat, add the olive oil. Add bell pepper, onion and zucchini. Sauté until tender, then add garlic and spinach. Cook until wilted.
Beat the eggs in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
Bake 25 to 30 minutes, until fully set. Allow to cool.
Cut into 6 strips crosswise, then once down the middle lengthwise to create 12 pieces. Serve.
Refrigerate leftovers in an airtight container up to 4 days.
Make ahead of time and freeze. Place cooled frittata fingers in a freezer bag and lay flat until frozen. When ready to eat, microwave 60 to 90 seconds, or until warmed.
large EGGS |
12
|
olive oil |
1 Tbsp.
|
red bell pepper, diced |
1/2 cup
|
yellow onion, diced |
1/2 cup
|
zucchini. diced |
1/2 cup
|
garlic, minced |
3 cloves
|
baby spinach, roughly chopped |
2 cups
|
cheddar cheese, shredded |
1 cup
|
salt |
1 tsp.
|
pepper |
1/2 tsp.
|
Calories | 250 |
Total fat | 18 g |
Saturated fat | 7 g |
Polyunsaturated fat | 2g |
Monounsaturated fat | 5 g |
Cholesterol | 390 mg |
Sodium | 600 mg |
Carbohydrates | 5 g |
Fiber | 1 g |
Sugar | 2 g |
Protein | 18 g |
Vitamin A | 240 mcg |
Vitamin D | 2 mcg |
Folate | 95 mcg |
Choline | 300 mg |
Calcium | 220 mg |
Iron | 2.5 mg |
Potassium | 220 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.